Rhubarb time is fast approaching. All of my rhubarb is already popping out of the ground, mostly just the leaves (don’t eat those, they are poisonous) but it will only be a week or two before the stalks are big and juicy so I can now safety use up the rest of the rhubarb that I had stashed in the freezer. And for that a cake was in order. Nothing super fancy, just a straight up rhubarb situation, with a little lemon drizzle. No strawberry. No nuts. Just a lot of rhubarb because sometimes that is all you need. (Plus the cake was for the mr and he doesn’t like other things to encroach on his rhubarb). A big delicious rhubarb bundt cake.
It is a spring time essential. You need this.
Now to the rhubarb bundt cake!
The stuff. Flour, baking powder and soda, salt, and cinnamon. Chopped rhubarb (frozen and thawed), plant milk, oil, brown and white sugar, vanilla ,applce cider vinegar, powdered sugar, and a lemon.
In a large bowl miix the oil, vanilla and sugars together until completely combined, In a smaller bowl whisk all the dry ingredients together.
Add the dry to the wet along with the zest of the lemon and the gently mix while pouring in the vinegar and milk. Fold in chopped rhubarb.
Cake batter.
Pour batter into a WELL greased and floured bundt pan. Trust me, don’t forget to get all the nooks with grease. A stuck bundt sucks.
And pop that bundt into the oven and bake.
A little over an hour later you got yourself a gorgeous golden brown cake.
And ever so gently get that bundt out of pan. If your top gets stuck like mine did, all is well, just repair as best as you can. The cake will still taste amazing..
Once cake is out of pan, let cool on a wire rack.
Make a little lemon glaze while its cooling. Just powdered sugar and lemon juice. Mix until a thick but drizzle -able consistency,
Drizzle on the glaze. And because I screwed up the top when taking it out of the pan I wanted to gussy it up a little so I added a few plops of strawberry jam.
I think is looked nice, not better, but nice. Ha!
Then you eat cake. Simple as that.
-C
Rhubarb Bundt Cake
makes a bundt cake
2 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablepoon cinnamon
1/2 cup neutral oil like canola
1 1/8 cup plant milk
3/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla
2 tablespoons apple cider vinegar
2 cups chopped rhubarb (fresh or frozen and thawed and chopped into 1/4-1/2 inch chunks)
1 1/2 cup powdered sugar
1 lemon
2 tabslpoons strawberry jam (optional)
Preheat oven to 375.
Add vinegar to the milk.
In a large bowl mix together the oil, vanilla, and brown and white sugar until compelelty combined. In a separate bowl whisk together the flour, salt, zest from the lemon, baking powder and soda, and cinnamon. Dump the dry into the wet and gently mix while pouring in the milk and vinegar mixture. Once mixed fold in the chopped rhubarb.
Grease and flour a bundt pan. Pour the cake batter into the pan, tap the bottom on the counter to remove any bubbles , then place into preheated oven. Bake for 1 hour or until a deep golden brown and a tester poked into the center comes out clean.
Once baked, remove from pan and let cool on a wire rack.
While it is cooling make the glaze. Squeeze the juice of the half the lemon into the powdered sugar and mix until combined. If it seems to thick to drizzle, add more juice. To thin, add more powder sugar.
Once cake has cooled, drizzle glaze all over. If you want fancy and a little flavor pop, add a few plops of strawberry jam on top.
Then you eat cake.
Cake will be good in airtight container on counter for 4-5 days. Any longer just cut it up and freeze it.
